Recipe for...Egg Salad


Recipe for... salad recipes
Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Egg Salad This recipe is rated : 0 Recipe Ingredients Recipes Appetizer Soup Salad Main Dish Side Dish Beverage ---------------- Chicken Beef Pork Seafood Pasta Vegetarian ---------------- Dessert Barbeque Bread Game Love Recipes Romantic Recipes Cooking Tips Cooking Tips & Short Cuts Wine Selecting wine for your meals Conversions Conversion Charts: equivalencies, measurements Other Beautiful Hairstyles Beauty Fashion Shoot down the witches! Egg Salad Egg Salad - serves 4 7 large eggs 1/2 cup diced celery 1/2 cup diced pickle 2 tbsp low fat mayonnaise 1/4 tsp ground pepper 1/2 tsp salt Cooking Procedures Boil about 3 quarts water in a medium sized pot. When the water is at a full boil place the eggs in the pot and cook at a full boil for 3 minutes. Remove from the heat and let stand in the hot water for 12 minutes. Remove from pot and place in cold water. Peel eggs. Slice eggs in half and reserve 4 of the yolks for another use. Place the whites from 7 eggs and yolks from 4 eggs in a bowl with the celery, pickle, mayonnaise, pepper and salt. Blend and chill at least one hour.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: walnut meats, peanuts or cocoanut. Mix honey and sugar and boil gently until a few drops will form a soft ball in cold water. Add nuts and let come to boiling point. Pour out on buttered platter to cool. Mrs. O. E. Kuhn. SIENNA CANDY J J 2 cups honey. j lb. grated chocolate. 2 lbs. chopped almonds. 1 tsp. cinnamon. 4 lb. chopped filberts or pecans. Boil ingredients all together. When thick and smooth, cool and roll out. Cut in round cakes and dry in oven. MAPLE FUDGE 1 lb. mapl
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